Gladfield Sour Grapes malt is designed for pH adjustment in the brew house mash. Sour Grapes is produced through a combination of lactic growth during germination from naturally present bacteria on the grain and a lactic bath prior to kilning grown from the same lactobacillus strains. Recommended usage of between 1% and 5% to achieve target mash pH.
Available uncrushed or crushed in-house on request.
EBC: 3.52
Maltster: Gladfield
Origin: New Zealand
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